In a large salad bowl, combine the first 7 to 8 ingredients. In a 2-cup glass measure, combine vinegar, oil, sugar, celery salt, and dry mustard, blending well with a wire whisk; gradually pour over slaw mixture, tossing lightly to mix. Season with salt and pepper to taste; toss again, mixing gently but well. Cover and refrigerate until ready to serve. Adjust seasoning to taste. To serve, garnish with sprigs of parsley and thin slices of pimento-stuffed green olives.

Note: To take to a tail-gate or other party, or send with school lunches, transfer slaw in a large covered plastic container or individual covered plastic containers in an insulated container accompanied with a frozen artificial cold pack.